Sanku Maots'ai, a Chinese restaurant chain specializing in maocai (spicy individual hot pots), is set to make its American debut this June in New York City’s East Village. Customers can select various ingredients from a buffet, choose their broth, and pay by weight. The restaurant, run by Chinese American Sky Bai, takes over the site of the former Tatsu Ramen. With over 300 locations in China and plans for further expansion across Europe, Sanku Maots'ai represents a growing trend of international dining experiences in the U.S.
Sanku Maots'ai focuses on the Sichuan dish of maocai, spicy individual hot pots filled with broths, meat, tofu, seafood, vegetables, rice, and noodles.
People can select ingredients from a buffet table and collect them into their baskets. Then they choose a style of broth ranging from tomato to mushroom to spicy Sichuan.
This will also be Sanku Maots'ai's first time in North America, with plans for expansion to Chicago and Seattle following its New York debut.
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